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Cheesy-baked-gnocchi

Cheesy Baked Gnocchi, Italian Sausage and Vegetable Casserole

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Mustard powder adds big flavour in this simple and delicious one-pot Cheesy Baked Gnocchi, Italian Sausage and Vegetable Casserole. Pantry-friendly potato gnocchi, a rich tomato sauce, cheesy goodness and healthy vegetables make this a family favourite dish. Just add crusty bread to round out the meal.

Cheesy-baked-gnocchi

Cheesy Baked Gnocchi, Italian Sausage and Vegetable Casserole

Mustard powder adds big flavour in this simple and delicious one pot meal.
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Course: Main Course
Preparation: Bake, Casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 1
Author: Renée Kohlma

Ingredients

  • 2 Tbsp canola oil
  • 4 Italian sausages
  • 1 medium onion, diced
  • 2 medium red peppers, chopped
  • 2 medium zucchini, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 19 oz can crushed tomatoes
  • 1/2 cup reduced-sodium chicken broth or water
  • 1 1/2 tsp dry mustard powder
  • 1 tsp brown sugar
  • 16 oz package potato gnocchi
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 tsp chopped parsley, for garnish (optional)
Imperial – Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a 12-inch oven-proof skillet, warm the canola oil over medium-high heat. Squeeze the sausage meat out of the casing and into the skillet. Cook for a minute or two then stir in the onion. Sauté for a few minutes until the onion is translucent and the sausage is browned. Some larger chunks of sausage are fine. Stir in the vegetables, garlic, Italian seasoning, salt, and pepper. Cook for a few more minutes, stirring occasionally.
  • Pour in the crushed tomatoes and chicken broth. Stir in the dry mustard powder and sugar. Cook, uncovered for 3-4 minutes. Add the potato gnocchi, breaking it up if there are clumps stuck together. Be sure to smother all of the gnocchi in sauce. Cover and bake for 15-20 minutes until the gnocchi is tender and the sauce is bubbly.
  • Remove the skillet from the oven and dollop the ricotta cheese over the surface of the casserole. Top with the shredded mozzarella. Bake, uncovered for 5-10 minutes, until the cheese is melted and gooey. Place under the broiler for 2 minutes, to brown the cheese, if you like. Let stand at least 5 minutes before serving. Garnish with chopped parsley.
Nutrition Facts
Cheesy Baked Gnocchi, Italian Sausage and Vegetable Casserole
Serving Size
 
500 mL
Amount per Serving
Calories
800
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
115
mg
38
%
Sodium
 
1830
mg
80
%
Potassium
 
1097
mg
31
%
Carbohydrates
 
47
g
16
%
Fiber
 
6
g
25
%
Sugar
 
13
g
14
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
Renee-Kohlman

Renée Kohlman

Renée Kohlman is a chef, food writer and award-winning cookbook author from Saskatoon, Sask. She loves everything about food: preparing it, eating it, and writing about it. One day she hopes to have a dishwasher in her kitchen.

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